Ingredients: |
Ingredients: 2 lb Carne Asada from your local Hispanic grocery
Or make it yourself
2 lb flank steak
½ onion, chopped
2 cloves garlic
1 tsp parsley
1 tsp oregano
1 tsp paprika
1 tsp black pepper
½ tsp cumin
½ tsp sage
¼ tsp thyme
2 bay leaves
¼ tsp cinnamon
¼ tsp nutmeg
½ cp soy sauce
1 cp cider vinegar
1 orange, juiced
1 lime, juiced
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Directions: |
Directions:IF YOU'RE MAKING YOUR OWN MARINADE
Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, black pepper, cumin, sage, thyme, bay leaves, cinnamon, nutmeg, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
IF YOU'RE BUYING THE CARNE ASADA ALREADY MARINATED
Buy some delicious pre-marinated carne asada at any good Hispanic butcher or Carneceria
Preheat your cast iron skillet over medium-high heat and add 1 Tbls canola oil. Remove excess marinade from flank steak. Lay the steak in the hot skillet and cook until it begins to firm and is hot and slightly pink in the center, 4 min first side then 3 min other side. Carne Asada is a very thin cut so it doesn’t take long. Slice the steak across the grain into strips and transfer to a platter; cover and keep warm until ready to serve.
GET A MEAT THERMOMETER! For $25 you can get a digital thermometer that has a timer that will go off when it reaches the right temp. |
This recipe for Carne Asada is from